Yogurt Pea Paprika Kidney Bean Curry

Ingredients

• 14 ozCanned Kidney Beans
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspVegetable Oil
• 6 ozCollard Greens
• 1½ cupsPlain Yogurt
• 8 ozGreen Peas
• 1 tbspCurry Powder
• 1 tspPaprika
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion, mince the Garlic, cut the Collard Greens into bite-size pieces, and prepare the Plain Yogurt, Green Peas, Curry Powder, Paprika.
2. Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Collard Greens for 5 minutes, then add the Green Peas, Curry Powder, Paprika and Table Salt.
3. Stir in the Canned Kidney Beans and simmer gently for 18 minutes. Reduce the heat, stir in the Plain Yogurt, and warm without boiling for 5 minutes before serving.